Sonoko Sakai's koji workshop; 'Cooking with matcha tea'; Bayou boil

Robert Wemischner and Alissa White will lead a workshop on cooking and baking with matcha tea at the Tea Lovers Festival.

Robert Wemischner and Alissa White will lead a workshop on cooking and baking with matcha tea at the Tea Lovers Festival. (William Aidasson / For The Times)

Caitlin Keller

Koji workshop: Japanese food expert and Common Grains founder Sonoko Sakai and Myoho Asari of Kojiya Honten will be leading a workshop on "The Art of Japanese Fermentation" at the Japanese American National Museum on May 25. There will be a free seminar on the uses and health benefits of koji, a fermented medium often found in Japanese cooking, from 10 to 11 a.m. followed by a hands-on shio-koji making workshop from 11 a.m. to 2 p.m. The workshop, which costs $75 for members or $85 for non-members, will feature a menu with koji egg tamago; koji chicken, mushrooms, tofu and napa cabbage soup; koji salmon cakes; onigiri rice balls with roasted koji sesame; and berries with koji and yogurt. Register by emailing rsvp@janm.org or calling (213) 625-0414. www.janm.org.

Cooking with matcha tea: On Sunday, as part of the Tea Lovers Festival in Los Angeles, Robert Wemischner and Alissa White will be facilitating an afternoon workshop on cooking and baking with matcha tea. The course will teach participants how to brew and prepare matcha for drinks, salad dressings, sweets and more. The course costs $25 per person; register online. www.tealoversfestival.com.

Bayou boil: Dominick’s in West Hollywood is gearing up to host its fourth annual Bayou crawfish boil on Saturday and again on May 25 from noon to 4 p.m. Chef Brandon Boudet, a New Orleans native, will be cooking up an a la carte menu featuring 300 pounds of Louisiana crawfish, roast beef po’ boys, oysters, crawfish boiled artichokes with creole remoulade and more. Call for reservations. 8715 Beverly Blvd., (310) 652-2335, www.dominicksrestaurant.com.